Effect of Different Extraction Methods on the Quality and Stability of Coconut Oil

Aims: This study was conducted in order to assess the effect of different extraction methods on the physicochemical properties of coconut oil.

Study Design: Coconut harvesting, cleaning, oil extraction, quality analysis.

Place and Duration of Study: General Science Laboratory, School of Agriculture and Natural Resources, Catholic University Institute of Buea, South-West Region, Cameroon, from January 2018 to June 2018.

Methodology: Oil samples were extracted from coconuts through five different methods, the traditional method 1 (Boiling and grilling for 2 hours), the traditional method 2 (cooling and grilling for 18 min), the maceration method (Hexane extraction), oven drying + pressing (Pressing 1) and finally sun drying + Pressing (Pressing 2). The obtained oils were then characterised by determining their Peroxide, Thiobarbituric acid, Iodine, Acid values and oxidative stability (Rancimat method).

Results: Results showed that the traditional method 1 significantly (p<0.05) alter the quality of coconut oil. The best extraction methods were hexane extraction, pressing methods 1 and 2, as they preserve better the quality of coconut oil and have the highest induction and stability times. Among these, hexane extraction and pressing method 1 were the best.

Conclusion: The maceration and pressing methods are the best techniques for coconut oil extraction, as they preserve better its quality.